What to do with Cornish Hens

[Safari Girl]

Does anybody have any great recipes for Cornish Hens? I have two sitting in my freezer calling to me and I haven't a clue what to do with them. I have searched and found some recipes for them but I guess I prefer to have first-hand reviews. Thanks a bunch!!:)

[pmmahan]

Well, i have a recipe, but it isn't CL, and I haven't tried it yet...but it is from an excellent cookbook called the Wine Lover's Cookbook. I believe it is Herb Roasted Game Hens. Please let me know if you would like me to post it, i can do so when I get home.:)

[SusanT]

You could split them and cook them on a grill or smoker.

[Safari Girl]

Thanks so much pmmahan, I'd love it if you could post your recipe.

[greysangel]

Not very light though ;) I have served this for company with large success.

JeAnne

ps i used the substitute listed for mascarpone with no problems in taste :)

CORNISH GAME HENS WITH SWEET-POTATO RISOTTO AND CRANBERRY SAUCE
From the Williamsburg Inn’s Regency Room.

1 cup sugar
1 cup water
1 cup cranberries
1/4 cup ruby Port

2 Cornish game hens, halved lengthwise

2 tablespoons (1/4 stick) butter
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon minced peeled fresh ginger
2/3 cup arborio rice or medium-grain rice
1/4 cup dry Riesling wine
2/3 cup mascarpone cheese*
1/4 cup walnuts, toasted, chopped
1/4 cup chopped fresh parsley
1 teaspoon grated orange peel

Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, stirring frequently, about 20 minutes. Puree sauce in processor. Strain into small bowl. (Sauce can be made 1 day ahead. Cool, cover and chill.)

Preheat oven to 400°F. Place game hens, cut side down, on small baking sheet. Sprinkle with salt and pepper. Bake 30 minutes. Increase oven temperature to 450°F. Continue baking until juices run clear when thickest part of thigh is pierced, about 20 minutes longer.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add yams, onion and ginger; sauté until yams are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to yam mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper.

Rewarm sauce. Spoon risotto onto plates. Top with hen. Sprinkle with nuts, parsley and orange peel. Drizzle sauce around risotto.

*Italian cream cheese, available at Italian markets and many supermarkets. If unavailable, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream. Use 2/3 cup mixture for the recipe.


Makes 4 servings.


Bon Appétit
November 2000


The Williamsburg Inn’s Regency Room, Williamsburg, VA

[pmmahan]

Originally posted by Safari Girl
Thanks so much pmmahan, I'd love it if you could post your recipe.


Sure! I will do it tonight!

[Ralph]

Grilling it sounds like a great idea! May I suggest the orange-chipotle sauce from the June, 2001, issue (I can post the recipe if you need).

Here's the link to my previous posting about that sauce: http://www.cookinglight.com/vbb/showthread.php?s=&threadid=9148&highlight=orangechipotle

[Wendy w]

Hi! Here's a great recipe. Serve over rice to catch the juices!

My Mom, who was a mediocre cook at best made a version of this dish that she found in Better Homes & Gardens when I was growing up. It was called Cornish Game Hens with Wine & Tomatoes. This was one of the best things that she has ever made!

She had given me the recipe and I used to make it for special occasions but then I misplaced it. Several months ago, I found this recipe on Cookbooks Online and this is the same recipe but with a different name.

CORNISH HENS SUPREME

2 Cornish game hens (about 22
oz. each), thawed
1/2 tsp. salt
1/2 tsp. garlic salt
1/8 tsp. pepper
3 Tbsp. butter
1 medium-size onion, chopped
1/2 lb. fresh mushrooms,
sliced
1/2 c. dry white wine or
chicken broth
2 medium-size tomatoes,
peeled, seeded and diced
1/3 c. sour cream or
unflavored yogurt (the
1 Tbsp. flour

Cut hens in halves, lengthwise. Sprinkle lightly with
salt, garlic salt and pepper. Arrange in Cook, Bake and Serve
lasagna dish. Bake, uncovered, at 400 degrees for 40 minutes.
Meanwhile, melt butter in a frying pan. Add onion and mush-
rooms; cook, stirring for about 5 minutes. Remove from heat
and stir in wine and tomatoes; pour over hens after they have
roasted 40 minutes. Reduce oven temperature to 350 degrees and
continue roasting, uncovered, for 15 minutes or until tender.
Remove from oven. Blend sour cream or yogurt with pan juices
and cook to thicken with flour. Serve with hens.

Enjoy!!

[AZLorena]

This is a recipe that I found on the net a while back. I have used it with hens and also with a whole regular chicken. I usually cute back the amount of oil. This dish is a hit. Grilling the hens takes away what you might think would be an overpowering vinegar flavor. It is really yummy. I usually serve with some kind of steamed veggies and some jasmine rice.

6 rock cornish hens (about 3/4 to 1 lb ea) split in half
3 c fresh or frozen raspberries
1 c raspberry vinegar
3/4 c olive oil
2 bay leaves
1 T dried thyme
salt and pepper to taste

[AZLorena]

oops...I forgot the most important part to my previous post. Mix all of the marinade ingredients together in a sauce pan and bring to a boil. Take it off of the burner, let cool and then pour over the game hens.